Yuba with shiitake mushrooms, greens and chives

Vegetarian, Gluten Free

2 Servings, 510 Calories/Serving

Yuba, tofu’s lesser known cousin, is the highlight of this simple, yet protein-packed meal. Spicy ginger and garlic liven up the savory flavors of shiitake mushrooms and fresh mixed greens while a little lemon at the end makes it all pop.


  • 2 shallots
  • 1 clove garlic
  • 1-inch piece ginger
  • Small bunch chives
  • 3 shiitake mushrooms
  • 10 ounces Hodo Soy yuba
  • ¼ teaspoon red pepper flakes
  • 2 cups mixed greens
  • 1 lemon
  • 1 cup vegetable stock



Prep ingredients

*Peel and thinly slice shallots.
*Peel and mince garlic and ginger. Mince chives.
*Destem mushrooms and slice in half or quarters.


Cook veggies

Heat skillet on medium-low with 1 tablespoon butter and 1 tablespoon olive oil. Add shallots and a pinch of salt and sauté until soft and translucent, about 3 minutes. Toss in garlic, ginger and enough red pepper flakes to your spice liking and stir until garlic and ginger are fragrant, about 30 seconds. Add mushrooms and cook until soft, 2 to 3 minutes.


Reduce sauce

Add vegetable stock and turn heat to high. Bring to a boil and reduce liquid by half, 4 to 6 minutes.


Warm yuba, serve

Once liquid has reduced, whisk in 1 tablespoon butter and a pinch of salt. Reduce heat to medium and gently toss in yuba and greens. Cook until noodles are heated through and greens are wilted. Zest the lemon into the pan and toss to combine. Add juice from half of the lemon and season with salt and pepper, to taste. Serve in shallow bowls and garnish with chives.

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